Nippy Apple Cheddar Soup
Submitted by fern
Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.
YIELD
4 servingsPREP
5 minCOOK
35 minREADY
1 hrsThis soup is a collision of flavors that shouldn’t work together but absolutely do. Sweet apples and apple cider form the fruity backbone, curry powder and fresh ginger bring the heat, dry mustard adds a sharp bite, and a shower of sharp cheddar melts into the hot surface.
Carrots cooked alongside the apples deepen the sweetness and add body to the puree. Everything simmers together until soft, then gets blended smooth into a velvety, golden soup.
The “nippy” comes from the cayenne pepper at the end. Start with a tiny pinch and taste. You want warmth in the back of your throat, not fire.
Chef Tips
- Use tart apples like Granny Smith. Sweet varieties make the soup taste like dessert instead of dinner.
- Grate the cheddar finely so it melts into the hot soup on contact. Large shreds clump together.
- Blend in batches with the lid slightly vented. Hot soup traps steam and can blow the top off a sealed blender.
- This soup reheats beautifully. Make it a day ahead and the flavors deepen overnight.
Variations
- Swap cheddar for smoked gouda for a richer, smokier finish.
- Add a peeled sweet potato to the simmer for extra body and silkiness.
- Stir in a splash of cream before serving for a richer, more indulgent version.
Ingredients
Directions
In a large saucepan, melt butter over medium heat.
Add apples, carrots, onion, garlic, ginger, curry powder and mustard; cook, stirring occasionally for 5 to 7 minutes, or until onion begins to soften.
Add broth and apple cider; bring to a boil.
Reduce heat and simmer partially covered, for 15 to 20 minutes, or until vegetables are very tender.
In a food processor or blender, purée until smooth.
Season with salt and cayenne pepper to taste.
Ladle into four bowls.
Sprinke each serving with ¼ cup Cheddar cheese.
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